Mini Pumpkin Cheesecakes With Gingersnap Crust

INGREDIENTS:

• 1 cup gingersnap cookies

• 1 Tbsp. + 1 tsp. coconut oil

• 2 scoops Pumpkin Spice Plant-Based Vegan Shakeology

• 1 cup part-skim ricotta cheese

• 2 Tbsp. unsweetened almond milk

• 1 dash pumpkin pie spice (or cinnamon)

INSTRUCTIONS:

1. Line 6 muffin cups with muffin cup papers (or use silicon muffin cups); set aside.

2. Add cookies and coconut oil to a food processor; cover. Pulse to blend.

3. Press cookie crumble into the bottoms and up the sides of prepared muffin cups; set aside.

4. Add ricotta cheese, Shakeology, and almond milk to food processor; cover. Pulse until smooth.

5. Evenly divide ricotta mixture among prepared muffin cups; sprinkle with spice blend (or cinnamon). Refrigerate for at least 20 minutes before serving.

6. Store refrigerated in an airtight container for up to 24 hours, or freeze for up to 4 days. If frozen, set out at room temperature for 15 minutes before serving